A banting variation of a traditional favourite.
Delicious and from the oven in 30 minutes.
- Preheat your oven to 180C.
- In a bowl, whisk the eggs, xylitol and vanilla essence together – mix well.
- Add the milk and the fresh cream.
- Whisk all the ingredients together well.
- Spray and cook an oven proof dish big enough to take all the mixture.
- Pour into the dish.
- Place the dish with the mixture in it, into a bigger dish and water (Bain Marie).
- Put it in the oven and bake for 30 minutes until the custard is firm to the touch and slightly golden brown.
- Remove from the oven and immediately sprinkle the cinnamon over the baked pudding.
- Allow to cool and serve just like that or with some freshly beaten cream
- You can add the cinnamon to the mixture and sprinkle a very small amount over when it comes out the oven.